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This apricot coffee cake is made with a layer of apricot atop a creamy coffee cake filling. This coffee cake will be a special morning brunch treat to serve your weekend guests.
Heat oven to 350°F. Grease and flour bottom and sides of 10-inch springform pan. Set aside.
Combine all coffee cake ingredients in bowl. Beat at medium speed, scraping bowl often, until well mixed. Spread batter on bottom and 2 inches up sides of prepared pan.
Combine all filling ingredients except apricot preserves in bowl. Beat at medium speed, scraping bowl often, until well mixed. Spread evenly over batter in pan. Spoon preserves evenly over filling.
Bake 45-55 minutes or until crust is golden brown. Cool 20 minutes. Loosen sides of cake from pan by running knife around inside of pan; remove sides of pan.
Stir together powdered sugar and enough lemon juice for desired drizzling consistency in bowl. Drizzle over warm coffee cake. Serve warm or cold; store refrigerated.
Dietary Fiber: 0g
Didn't have any trouble with the batter. Used leftover apricot butter that I'd made for another recipe. It's an okay coffee cake but prefer a less dense batter.
I have been making this recipe for over 15 years. The "batter" is hard to spread and it is easy to over cook the cake because the filling seems so liquidy when pulling the cake out of the oven....but it has been the most requested breakfast dish I have ever made. It's worth a 2nd try if it doesn't turn out the first time.
Bad news. I agree with Yuck!! It was dry and tasteless. I used super soft butter and didn't overbake it. Don't think it was operator error either. I won't try this one again.
Not sure how some of the cooks could have messed this up. It was great. I also added a tsp of almond flavoring to the batter. Super easy and yummy.
I made this recipe and the bottom was very dry and plain testing. What disappointment.
I love this recipe, it is a family favorite that I make at least once a yr.
From the Test Kitchens... we did re-test this recipe and will confirm that the filling was stiff. It is important in this recipe to make sure the butter is softened. The butter should be very soft, more soft than we generally suggest in a recipe. If the butter is very soft the ingredients do incorporate well.
I believe there must be an ingredient missing from the coffee cake section of this recipe. Even after mixing for several minutes, the dough was not a "batter" and was not spreadable. (It felt like it needed more liquid - perhaps melt the butter instead of soften?) I "fought" with the "batter" for about 20 minutes to get it into the springform pan. It was not spreadable in any way. Went ahead and made the rest anyway. The cream cheese and apricot layers turned out great but the crust is very dry and although only baked for 45 minutes, parts were burned. (I was using a glass bottomed springform pan.) I think Land of Lakes needs to re-test this recipe.
Easy and very good. I used apricot-pineapple preserves. Liked it better warm than cold just zap for a bit in the microwave. Smells heavenly baking!
This is a very good coffee cake and easy to make. You can use peach or apricot preserves. I use peach and add 1 fresh peach, cubed, with the preserves. The small amount of fresh fruit makes a big difference. (Don't add more or the bottom crust will not bake all the way.) I also use 1/8 teaspoon lemon oil instead of grated peel.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2148
© 2015 Land O'Lakes, Inc.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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